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Recipe

Creamed coconut rice with caramel bananas

Jan 28, 2012 1:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Makes 4 Item
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Ingredients

Caramel bananas
  • 1/2 cup caster sugar
  • 60 gram chopped butter
  • 2 ripe, peeled, sliced bananas
  • 2 tablespoon rum
Creamed coconut rice
  • 1 cup arborio rice
  • 2 cup milk
  • 400 millilitre can coconut milk
  • 1/2 cup caster sugar
  • 1 split vanilla bean
  • coconut cream, to serve

Method

Creamed coconut rice with caramel bananas
  • 1
    Use a sieve to rinse rice under cold running water, until water runs clear.
  • 2
    In a medium saucepan, combine rice, milk, coconut milk, sugar and vanilla. Bring to boil, stirring on medium. Reduce heat to very low and simmer, 30-35 minutes, until tender and creamy. Stir occasionally to prevent sticking.
  • 3
    To make caramel bananas: in a medium non-stick frying pan, heat sugar on medium heat, until melted and caramel in colour. Stir in butter. Then add bananas in single layer. Cook 1-2 minutes. Turn and cook for a further minute. Pour in rum and toss bananas to coat.
  • 4
    Serve rice in bowls topped with bananas and coconut cream.

Notes

If cooking for children, use orange juice instead of rum.

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